prikaz prve stranice dokumenta Reduction of carbon footprint of meals in Sisak elementary schools
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master's thesis
Reduction of carbon footprint of meals in Sisak elementary schools
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:227070
Kreš, Patricija
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Process Engineering
Laboratory for Measurement, Regulation and Automatisation

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

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Kreš, P. (2023). Reduction of carbon footprint of meals in Sisak elementary schools (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:227070

Kreš, Patricija. "Reduction of carbon footprint of meals in Sisak elementary schools." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:227070

Kreš, Patricija. "Reduction of carbon footprint of meals in Sisak elementary schools." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:227070

Kreš, P. (2023). 'Reduction of carbon footprint of meals in Sisak elementary schools', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 07 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:227070

Kreš P. Reduction of carbon footprint of meals in Sisak elementary schools [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 June 07] Available at: https://urn.nsk.hr/urn:nbn:hr:159:227070

P. Kreš, "Reduction of carbon footprint of meals in Sisak elementary schools", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:227070

Metadata
TitleReduction of carbon footprint of meals in Sisak elementary schools
Title (english)Reduction of carbon footprint of meals in Sisak elementary schools
AuthorPatricija Kreš
MentorJasenka Gajdoš Kljusurić (mentor)
Committee memberAnet Režek Jambrak (predsjednik povjerenstva)
Committee memberJasenka Gajdoš Kljusurić (član povjerenstva)
Committee memberSven Karlović (član povjerenstva)
Committee memberMartina Bituh (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Process Engineering)
(Laboratory for Measurement, Regulation and Automatisation)
Zagreb
Defense date and country2023-03-31, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Meal preparation is associated with a high carbon footprint, which results from many factors directly or indirectly related to food production, transportation and energy consumption during meal preparation. This study aimed to analyze and optimize the efficiency of school kitchens in Sisak. The project was implemented in 9 elementary schools from 2020 to 2022. The results of the study confirmed the previous knowledge that foods of animal origin increase the carbon footprint of meals. Optimized meals have a low carbon footprint (< 376 g CO₂ eq) and simultaneously provide all macronutrients and energy needs per national guidelines. The results of measuring the energy consumption of kitchen devices showed that the cooling devices in schools are inefficient, unmaintained and incorrectly installed. Each school received recommendations to improve the efficiency of kitchens in order to reduce greenhouse gas emissions and protect the climate.
Abstract (croatian)
Priprema obroka povezana je s visokim ugljičnim otiskom, koji proizlazi iz mnogih čimbenika izravno ili neizravno povezanih s proizvodnjom prehrambenih proizvoda, njihovim transportom i potrošnjom energije tijekom pripreme obroka. Cilj ovog rada bio je analizirati i optimizirati učinkovitost školskih kuhinja grada Siska. Projekt se proveo u 9 osnovnih škola od 2020. do 2022. godine. Rezultati studije potvrdili su dosadašnje spoznaje da namirnice životinjskog porijekla povećavaju ugljični otisak obroka. Optimizirani obroci imaju nizak ugljični otisak (< 376 g CO₂ eq) i ujedno osiguravaju sve makronutrijente i energiju u skladu s nacionalnim smjernicama. Rezultati mjerenja električne energije kuhinjskih uređaja u razdoblju od dva tjedna su pokazali da su rashladni uređaji u školama neučinkoviti, neodržavani i krivo postavljeni. Svaka škola dobila je preporuke za poboljšanje učinkovitosti rada u kuhinji kako bi se smanjila emisija stakleničkih plinova u cilju zaštite klime.
Keywords
Keywords (english)
Languageenglish
URN:NBNurn:nbn:hr:159:227070
Study programmeTitle: Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2023-06-19 07:51:04